Instructions:
🥔 Scalloped potatoes (start first):
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Melt butter in a saucepan, whisk in flour to form a roux. Slowly whisk in warm milk until smooth.
- Stir in shredded cheese + Parmesan. Season with salt, pepper, and nutmeg.
- Layer half the potatoes in the baking dish, pour half the sauce over. Repeat with remaining potatoes + sauce.
- Cover with foil and bake 40 minutes. Remove foil, bake 15–20 minutes more until golden and bubbling.
🍗 Garlic Parmesan Chicken:
- While potatoes bake, season chicken with salt and pepper. Sear in olive oil 3–4 minutes per side until golden (don’t worry if not cooked through).
- Remove chicken. In the same skillet, sauté garlic until fragrant. Stir in cream, broth, Italian seasoning, and Parmesan. Simmer 2–3 minutes until slightly thickened.
- Return chicken to skillet, spoon sauce over, cover, and simmer 10–12 minutes until chicken is tender and fully cooked.
Serve:
- Plate chicken with a drizzle of the creamy garlic Parmesan sauce.
- Add a hearty scoop of scalloped potatoes on the side.
- Garnish with fresh parsley or extra Parmesan.
✨ Tips & Variations:
- Add spinach or sun-dried tomatoes to the chicken sauce for extra flavor.
- For a shortcut, bake chicken breasts right on top of the potatoes in the last 20 minutes (everything soaks up the garlic-Parmesan sauce 😋).
- Leftovers reheat beautifully the next day!
Would you like me to also write this as a one-pan baked version where the chicken and scalloped potatoes cook together in the oven?